Recipe IDA Visservice


Recipe IDA Visservice

Skin baked Red Ijssel lake Perch fillet with honey mustard sauce

Ingredients for 2 persons:
• 350 grams Perch fillet
• 4 (large) potatoes • 4 tomatoes
• 50 grams goat cheese (de Molkerei, natural)
• 2 eggs • 1 lemon • ½ cucumber
• 2 tablespoons mustard • 2 tablespoons honey
• ¼ liter (low-fat) yogurt
• Bread crumbs • Olive oil
• Salt and pepper

Rinse the fish, let them dry on kitchen paper and sprinkle with breadcrumbs.
Peel the potatoes and boil them with salt until their almost cooked and cut into thin slices when cooled.
Cut the tomatoes, cucumber and goat cheese into cubes
Boil the eggs until hard-boiled, and peel off the shell
Fry the potato slices in olive oil until they are golden brown
Fry the fillets until golden brown and sprinkle with salt
Meanwhile mix the tomatoes, cucumber and goat cheese and add a little olive oil and honey
Mix the mustard with honey and stir into the yogurt
Cut the eggs into slices and the lemon into 4 wedges
Divide the fish, potatoes and salad on two dinner plates
Pour a part of the sauce over the fish and partly over the salad
Divide the egg slices on the plates and top each plate 2 lemon wedges

Bon Appetit!

Source: Ida Visservice


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